White Chocolate Pumpkin Bread
Pum
Fal
Ingredients
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2 cups pumpkin puree 3 eggs 1 cup brown sugar 1 teaspoon maple extract 2 teaspoons pumpkin pie spice 1 ½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 packet white chocolate pudding 1 cup white chocolate chips 1 cup chopped pecans or walnuts (optional)
Directions Preheat oven to 350 degrees. In a mixer, combine the pumpkin, eggs, sugar, extract and pumpkin pie spice. In a separate bowl, whisk together flour, baking powder and salt, then add the pudding mix. With the mixer on low, slowly pour the flour mixture into the pumpkin. Blend well, then stir in chocolate chips and nuts. Spread batter in a loaf pan coated with cooking spray. Bake approximately 1 hour, or until a toothpick inserted in the center comes out clean. Store leftovers in refrigerator.
Pumpkin Soup Ingredients
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1 cup grated fresh carrots 1 cup minced sweet onion 2 teaspoons minced garlic 32 ounces chicken broth 1 can (15 ounces) pumpkin puree 2 teaspoons salt 1 teaspoon dried parsley Dash ground red pepper or hot sauce Crumbled feta for topping
BY TIFFANY HUGHES
Fall is synonymous with a lot of things, especially pumpkins. Not only do pumpkins dot the landscape and decorations, they start showing up in the kitchen. If you’re cooking with pumpkin, you always can buy one, scrape out the insides, cut and peel it, then bake it. But, why go to all that trouble when you can get the exact same benefits from a 15-ounce can of pumpkin puree (not pumpkin pie filling).
Sweet Fixes
Pumpkin dip is easy to make, and is great to have on hand for fresh fruit, shortbread cookies, and as a pancake or waffle spread. Whisk together one cup of pumpkin puree with one packet of vanilla or white chocolate pudding mix. Using a spoon, gently blend in 1 ½ cups whipped topping, 1 ½ teaspoons pumpkin pie spice, 1/3 cup milk, and 1/3 cup granulated sugar. Chill at least 30 minutes before serving. To make easy cupcakes, combine one box of yellow or chocolate cake mix, with ½ cup pumpkin puree. Whisk until no lumps remain, then bake according to the directions. The cake mix flavor will be dominant, so if you prefer the pumpkin to be stronger, add two teaspoons of pumpkin pie spice. The cupcakes will be dense, but very moist. To make pumpkin spice cupcakes, start with a
Directions In a large stock pot, heat 3 teaspoons extra virgin olive oil over medium heat. Stir in carrots and onion. Saute until onion is translucent and carrot is tender. Add garlic and salt, stir well to blend, then add broth and pumpkin. Whisk until smooth, then stir in parsley. Cook over medium until heated through, without boiling (approximately 10-15 minutes). Add ground red pepper or hot sauce just before serving. Serve topped with feta cheese. 16
AROUND ACWORTH | October 2019
Pumpkin soup topped with feta cheese.
